I originally found this recipe in a magazine left in the front seat pocket on an airplane. I tore it out and have adapted it and enjoyed it every summer. It also comes in super-handy if you belong to a CSA that goes heavy on the summer squash. (Ahem, like me.) I like it best with yellow summer squash, but the original recipe actually called for just plain green zucchini. I'm not sure if yellow squash tastes any differently than green zucchini, but I know that yellow squash makes this the most cheerful salad of the summer. It shines as brightly as the summer sun.
It's a super-quick salad to throw together, but it does require a few hours of resting in the fridge before eating. So make it in the morning, to enjoy in the evening. It's great on it's own or thrown on top of an undressed green salad. You'll notice that the ingredient list is a little vague-- a lot is made "to taste"-- so adapt this to your palate. Make it lemony if you like lemon. Make it spicy if you like spicy. Go crazy. But, not when you're using your mandoline... those things are DANGEROUS.
Quick Summer Squash Salad
- 2.5 lbs (4-5 skinny or patty pan) yellow summer squash
- 1/4-1/3 cup olive oil
- 3 TBSPs fresh squeezed lemon juice, to taste
- Red pepper flakes, to taste
- Maldon Sea Salt, to taste
- 1/3- 1/2 cup grated parmesan, to taste
Wash & thinly slice yellow summer squash. Use a mandoline to get even and thin slices. Try to get them approx. 1/8"- 1/4" thick. Place squash slices in a medium bowl. Add olive oil and lemon juice to taste. This is not a precise science... it really is to taste. Toss squash, olive oil and lemon juice together. Add red pepper flakes and sea salt. Toss again, cover, and let the salad rest in the fridge for at least 3 hours. Season with freshly grated parmesan cheese and toss again right before serving.